| Servings |
servings
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Ingredients
- 3 Tablespoons Olive Oil
- 1/2 cup Onion chopped
- 1 cup Celery 5 stalks 1/4-inch dice
- 4 large Garlic Cloves smashed, peeled, and minced
- 12 ounces Kielbasa 1/4-inch dice, Hillshire Farms – Angus-Beef Polska Kielbasa
- 2 teaspoons Thyme dried
- 8 cups Beef Stock
- 2 Bay Leaves
- 2 cups Lentils 1 pound, Puy (French green lentils)
Ingredients
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Instructions
- Heat oil in a large pot (with a lid) over medium heat. When hot, add the onion, and celery. Cook, stirring often, until the vegetables are just softened, for about 5 minutes. Add the garlic, sausage, and thyme, and cook 1 minute more.
- Add the stock and bay leaves, and bring mixture to a simmer over high heat. Stir in the lentils, then reduce heat, cover, and cook at a gentle simmer until tender, for about 60 minutes.
- Remove and discard the bay leaves. Take off lid and simmer another 15 minutes to thicken.
- Ladle the soup into soup bowls. Sprinkle with parsley.
- Soup can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat over medium heat.
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